Beef Shawarma Wrap

🛒 Ingredients

• Beef Sirloin Steak, thinly sliced 150 g · 375 kcal
• Pita Bread 70 g · 180 kcal
• Olive Oil 15 g · 132 kcal
• Lemon Juice 15 g · 4 kcal
• White Vinegar 5 g · 1 kcal
• Tahini 20 g · 118 kcal
• Garlic, minced 5 g · 7 kcal
• Ground Cumin 2 g · 8 kcal
• Ground Coriander 2 g · 8 kcal
• Smoked Paprika 2 g · 6 kcal
• Ground Allspice 1 g · 3 kcal
• Ground Cardamom 1 g · 3 kcal
• Ground Cinnamon 1 g · 2 kcal
• Black Pepper 1 g · 3 kcal
• Onion Powder 2 g · 7 kcal
• Tomato, diced 30 g · 5 kcal
• Red Onion, thinly sliced 20 g · 8 kcal
• Dill Pickles, sliced 20 g · 2 kcal
• Fresh Parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Thinly slice the beef sirloin steak. In a bowl, combine the beef with 10g olive oil, 5g lemon juice, white vinegar, 2g minced garlic, cumin, coriander, paprika, allspice, cardamom, cinnamon, black pepper, and onion powder. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
2. In a small bowl, whisk together the tahini, remaining 10g lemon juice, remaining 3g minced garlic, and a little water until the sauce is smooth and creamy. Season lightly with salt if desired.
3. Heat a large skillet or griddle over medium-high heat. Add the marinated beef in batches and cook until nicely browned and cooked through, about 5-7 minutes per batch.
4. Lightly warm the pita bread on a dry skillet, grill, or in a microwave until soft and pliable.
5. Spread a generous amount of tahini sauce inside the warm pita. Add the cooked beef, diced tomatoes, thinly sliced red onions, sliced dill pickles, and chopped fresh parsley.
6. Tightly roll the wrap and optionally toast it lightly on a pan for a minute or two until golden. Serve immediately.